MIDDLE-EASTERN SALAD

Preparation Method :

• Put the chick peas in a large bowl, cover with the water, then leave to soak overnight.
• Transfer the chick peas and water to a pan and bring to the boil. Lower the heat, cover and simmer for 2 hours until they are soft, adding more water if necessary.
• Drain the chick peas, and then mash them to a puree. Stir in the garlic, lemon juice, tahini or sesame seeds, yogurt and salt and pepper to taste.
• Beat to a smooth, creamy paste, adding a little water it too thick. Alternatively, work all the ingredients to a smooth puree in an electric blender or food processor, adding a little more water, as necessary, to blend.
• To serve, arrange the lettuce leaves on individual serving plates, then divide the puree equally between them, piling it up in the centre.
• Garnish with tomato slices, black olives and chopped parsley.
• Serve cold.